Skillet Zucchini Lasagna Rolls with Garlic Marinara

These zucchini lasagna rolls are the weeknight dinner that feels like a weekend project. Thin ribbons of zucchini are spread with herbed ricotta, rolled into spirals, and nestled into a garlicky marinara sauce.

A blanket of melted mozzarella and a shower of pecorino turn the whole skillet into a bubbling, golden centerpiece. Serve it straight from the pan with crusty bread for sopping up every last bit of sauce. It’s a one-skillet meal that’s as easy to clean up as it is to love.

Zucchini lasagna rolls are a clever twist on the classic baked pasta, swapping noodles for tender strips of summer squash. The zucchini is sliced into ribbons, filled with a creamy ricotta mixture, and rolled into neat spirals.

They bake in a garlicky marinara until the cheese is melted and the edges are caramelized. The result is a dish that’s lighter than traditional lasagna but just as satisfying. This recipe is designed for a cast iron skillet, so it goes from stovetop to oven to table with minimal fuss.

Ingredients

Why this recipe works

Rolling the filling inside zucchini ribbons means every bite has a perfect ratio of creamy ricotta to tender squash. The ribbons are thin enough to cook through quickly, so there’s no need to pre-cook the zucchini.

As they bake, the rolls absorb the flavors of the marinara and garlic, becoming tender without turning mushy. The high heat of the oven helps the mozzarella melt into a golden, bubbly crust that contrasts with the soft interior.

Cooking everything in one skillet not only saves on dishes but also concentrates the flavors. The cast iron heats evenly and retains heat, so the sauce bubbles and the cheese browns beautifully.

Nestling the rolls into the sauce keeps them moist while the exposed tops get crispy and caramelized. This method ensures a dish that’s both visually impressive and deeply flavorful, with a texture that ranges from saucy to cheesy to crisp.

Notes and substitutions

Use whole milk ricotta for the creamiest texture, but part-skim works if you prefer a lighter option. The mozzarella should be a block that you grate yourself—pre-shredded varieties often contain anti-caking agents that prevent a smooth melt. Pecorino romano adds a sharp, salty bite, but Parmesan is a fine substitute. For the marinara, choose a high-quality jarred sauce or make your own with crushed tomatoes, garlic, and basil.

A cast iron skillet is ideal for this recipe because it goes from stovetop to oven seamlessly. If you don’t have one, use any oven-safe skillet or a baking dish. To slice the zucchini into ribbons, a mandoline gives the most even results, but a sharp chef’s knife works too. If your zucchini are very wide, you can cut the ribbons in half lengthwise to make them easier to roll.

• whole milk ricotta: part-skim ricotta or cottage cheese (blended until smooth) for a lighter option
• garlic marinara sauce: any good-quality marinara sauce plus 1 extra minced garlic clove
• whole milk mozzarella: low-moisture part-skim mozzarella for a firmer melt
• pecorino romano: Parmesan cheese for a nuttier, less salty finish

Equipment

• Box grater
• Cast iron skillet (10-inch)
• Cutting board
• Chef's knife
• Measuring cups and spoons